The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Very educational article about types of wheat

Miller's picture
Miller

Very educational article about types of wheat

I found a very educational article here about types of wheat and especially about the differences between US and European wheat protein and ash measurement methods. This article explained a mystery to me. I was always wondering why the hydration in various recipes that I read, saw and tried had a different effect when I tried them. The answer has to do (in part) with where the flour used comes from and also the hydration percentage according to the local way of measuring it.

To be honest, persons who are more knowledgeable than me did mention to me that hydration depends on the flour that one uses, but I didn't pay as much attention to it as I ought to.

Sadly, the website doesn't appear to have been updated since 2013.

DanAyo's picture
DanAyo

Miller, I have read this type of information on a number of occasions. But I will say, this is by far the best article on the subject for most bakers. It is written in a way that everyone can understand.

Thanks for bringing this to light.

Danny

Miller's picture
Miller

The article impressed me because it was written in a simple language. Moreover I was not feeling bored when I was reading it as I might otherwise have felt, considering that it was about types of flour rather than more exciting aspects of baking.

idaveindy's picture
idaveindy

This page goes well with that one.  Especially the types of flour, and how to compare numbers between the US and European systems.  This one also explains the P/L and W numbers.

http://www.theartisan.net/Flours_One.htm

 

Miller's picture
Miller

Thanks for the link. In the end, what prevails? An art to the science or a science to the art of baking?

idaveindy's picture
idaveindy